Crock pot corned beef recipe with no cabbage

Crock Pot Corned Beef Recipe

March 17, 2015 by Michelle

Crock pot corned beef recipe

My Gramps – my mom’s dad – was fully Irish, coming over on the boat as a kid when the family just couldn’t make it anymore in Ireland and needed new opportunity. I also get more Irish blood from my dad’s side, so of course we celebrate St. Patrick’s Day in as many ways as possible. I’ve shared my Irish tea cakes, my Gram’s Irish soda bread recipe, and more. And today? It’s all about the corned beef, of course.

Corned beef is one of my favorite foods, especially when it’s super juicy and sliced thick. And as much Irish as I have in me, I’m not a huge fan of cabbage. It isn’t that I dislike it, but I could take it or leave it. More importantly, I’m not a fan of the scent of cooking cabbage. So when I make my corned beef, I have a few alterations to the boiled corned beef and cabbage my Gram and my mom used to make.

And honestly? I think my crock pot corned beef actually tastes better than theirs does. Shhh, don’t tell them! You absolutely can make crock pot corned beef, and it takes very little work. Best of all, when you’re working all day, this is something you can easily throw together in the morning and come home to a perfectly delicious dinner – and hopefully some leftovers if you’re lucky.

Crock pot corned beef recipe with no cabbage

I’m still getting my veggies in with the rainbow carrots I like to use for my corned beef cabbage, but you could absolutely also use “regular” carrots in addition to new potatoes and green onion. Granted, I used green onion because I was mysteriously out of onion, but I actually liked this better than what I’ve done previously.

Peel your carrots and slice them into bite size pieces. I love the colors that rainbow carrots provide, but feel free to use your favorite carrots.

sliced rainbow carrots

Red potatoes are traditional, but I like using new potatoes. You want potatoes with a thin skin, and there’s no need to peel them, which again saves time. Cut them into pieces just a tiny bit larger than the carrots but still comfortable to eat.

Quartered potatoes

Trim your corned beef brisket of any excess fat, and add it to your crock pot. Sprinkle the pickling spices from the packet that came with your corned beef over it.

Sprinkle pickling spices over corned beef

cover that with the carrots and potatoes, as well as sliced green onion.

Crock pot corned beef ready to cook

Pour in a bottle of beer, and you’re done. All of this can be completed in under 10 minutes, including peeling and slicing your carrots, and your crock pot corned beef will be ready and waiting at dinnertime. Just make sure that the beer you use is a stout, as you want that heavy type of taste for this dinner.

Use stout for your crock pot corned beef

Cook it on low for 8-10 hours, and your mouth will be watering when you walk in the door smelling your crock pot corned beef! Once it has cooked, remove it from the crock pot and slice against the grain to thick slices. Use a slotted spoon to remove the veggies and serve immediately.

Crock Pot Corned Beef Recipe
 
Prep time:
Cook time:
Total time:
 
Simple crock pot corned beef recipe with veggies but no cabbage that is ready with under 10 minutes of prep time.
Ingredients
  • 3-4 lb corned beef brisket
  • included pickling spices
  • 5 carrots, peeled and sliced
  • 6 new potatoes
  • 3 green onions, sliced
  • 12 oz stout
Instructions
  1. Peel and slice your carrots into bite size pieces. Cut your potatoes into slightly larger pieces but still comfortable to eat. Do not peel your potatoes. Slice your green onions and set all the veggies aside.
  2. Trim any excess fat from your corned beef brisket and place in your crock pot. Cover with the pickling spices, then top with all your veggies.
  3. Pour the stout over the corned beef and cook on low for 8-10 hours.
  4. Remove corned beef from crock pot once cooked and slices against the grain into thick slices. Use a slotted spoon to remove the veggies and serve immediately.

TAGGED WITH:

Leave a Comment

Your email is never shared.
Required fields are marked *




Rate this recipe: